Seafood enchiladas with cream & tomatillo s
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Seafood enchiladas with cream & tomatillo s
  Seafood    Tomatillo    Mexican    Creams  
Last updated 6/12/2012 1:22:30 AM. Recipe ID 55169. Report a problem with this recipe.
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      Title: Seafood enchiladas with cream & tomatillo s
 Categories: Mexican, Seafood
      Yield: 8 Servings
 
      1 pk Flour tortillas large
           Filling
      1 pk Imitation crab meat thawed
    1/2 pk Mexican Natural Cheese
           ( or Farmers Cheese) 7.5oz
      6 oz Cream cheese
      1 tb Lemon juice
      2 ts Cumin powder
      3    Scallions chopped with some
           Of green tops
           Cream Sauce
      2 tb Flour
    1/4 c  Margarine or butter
           ( you can use non fat)
      1 pk 8oz nonfat yogurt plain
      1 pk 8oz nonfat sour cream
      1 sm Cn evaporated milk skim
    1/2    Bunch fresh corriander chop
      2 cl Garlic minced
      1 sm Onion finely chopped
      1 ts Cumin powder
           Salt and pepper to taste
      2 ts Lemon pepper
           Tomatillo Sauce
     10    Fresh tomatillor or more
           To taste
      1 sm Onion chopped
           Salt and pepper to taste
           Garnish
      1    Red bell pepper chopped
           Or jar of pimiento chopped
 
  1.  Prepare filling. Cream cheeses in food processor, transfer to
  bowl and add remaining ingredients stirring gently. 2. Prepare Cream
  Sauce: melt butter in saucepan and add garlic and onion stirring
  gently till transparent. Add flour and stir to make a roux. Add
  liquids and stir gently until it thickens.Add 1/2 bunch cilantro
  chopped. I used no salt in this. 3. Tomatillo Sauce: peel skins from
  tomatillos and wash them. Put in a cup of boiling water in saucepan
  and cook until tender with onion. Add salt and pepper to taste.
  Transfer to food processor with liquid and add liquid if needed. 4.
  Put a dollop of filling on a flour tortilla and fold up into a little
  package. I did not roll these but folded each long end in and then
  the short ends and put in greased casserole seam side down. Continue
  until all filling and tortillas are used. 5. Cover with cream sauce.
  6. Top with tomatillo sauce. 7.. Sprinkle chopped red bell pepper or
  pimiento on top of tomatillo sauce to decorate. 8. Bake at 350 until
  bubbly and cheese is heated through These are to die for and as low
  fat as I could make them. Emilie rwsm05a
 




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Recipe ID 55169 (Apr 03, 2005)

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